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Tangy Tomato Leek and Lime Chicken
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- #8200
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 skinless chicken breast halves
1 tablespoon olive oil
1/2 medium leek, washed
1 1/2 cup small cherry tomatoes
1 lime, zest and juice of
1 tablespoon white wine vinegar
2 teaspoons sugar or palm sugar
1/2 tablespoon low fat creme fraiche
salt and pepper, to taste
directions
Place the chicken breasts under the broiler or in a steamer for 7-10 minutes or until the meat is cooked through.
Meanwhile, heat the oil in a saucepan over a medium heat until quite hot. Place the whole tomatoes and thinly sliced leeks in the pan and stir continuously, until the skins of the tomatoes begin to split and the leeks begin to wilt.
Turn the heat down to medium-low, and add the lime zest and juice, vinegar and sugar to the pan. Stir, making sure the liquid does not evaporate too quickly.
Stir in the creme fraiche and let bubble until the sauce is slightly thick but still runny. Season with salt and pepper, stir, and serve poured over the cooked chicken breasts.
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reviews & comments
December 18, 2005
This was surprisingly easy to make and really really nice! I had it with baked sweet potato and roasted fennel which was out of this world! Would highly recommend.